Slow-Simmering Beef Bourguignon

Slow-Simmering Beef Bourguignon

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    pounds beef stew meat

  • ¾

    teaspoon salt

  • ¾

    teaspoon pepper

  • 3

    tablespoons all-purpose flour

  • 1-½

    cups beef broth

  • 1-½

    cups dry red wine or additional beef broth, divided

  • ¾

    pound medium fresh mushrooms, quartered

  • 1

    large sweet onion, chopped

  • 2

    medium carrots, sliced

  • 1

    thick-sliced bacon strip, chopped

  • 2

    garlic cloves, minced

  • 2

    tablespoons Italian tomato paste

  • Hot cooked egg noodles

Directions

•Sprinkle beef with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in batches. Remove with a slotted spoon to a 4- or 5-qt slow cooker. Add flour; toss to coat. Add broth and 1 cup wine. •In the same skillet, add the mushrooms, onion, carrots and bacon; cook and stir over medium heat until carrots are tender. Add garlic; cook 1 minute longer. Add remaining wine, stirring to loosen browned bits from pan; stir in tomato paste. Transfer to slow cooker. •Cover and cook on low for 8-10 hours or until beef is tender. Serve with noodles. Yield: 6 servings.


Nutrition

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